Whole grains have made large strides in lunchrooms, grocery stores, and homes, so restaurants and other foodservice establishments are well-positioned to be the next area of whole grain growth. At the Oldways Whole Grains Council’s 2016 Conference (held at the Loew’s Chicago O’Hare, September 25-27), we highlighted opportunities and creative solutions for serving and selling whole grains away from home.
View PowerPoints and videos of Speakers and Panels
View our Facebook album to see photos from the conference
Download Reference Materials from the Program Book
Media Buzz About the Conference
Whole Grains a Growing Trend — Gluten Free Living Magazine, January/February 2017
Searching for the Next Little Big Thing — MENU: Canada’s Foodservice Magazine, November/December 2016
6 Ways to Get Whole Grain Pasta Love — Enlightened Eater, Oct. 25, 2016
How Whole Grains are Shaping the Restaurant Industry — Restaurant Nutrition, Oct. 11 2016
Whole Grain Menu Ideas — Food Business News, Oct. 5, 2016
Grain Bowls Finding Permanent Home on Menus — Food Business News, Oct. 4, 2016
Ancient Grains on the Long Road to Ubiquity – Food Business News, Sept. 30, 2016
For ‘Un-novation,’ Ardent Mills Turns to Triticale — Baking Business, Sept. 29, 2016
Three Whole Grain Trends in 2016, Based on Whole Grain Stamp Applications — Food Navigator USA, Sept. 28, 2016
Purple and Puffed: Looking Into the Crystal Ball from the Whole Grains Council Conference — Food Navigator USA, Sept. 28, 2016
Pleasing Two Kinds of Customers with Whole Grains - Food Business News, Sept. 27, 2016
Barilla Chef: Whole Grain Pasta Needs Bold Partners — Food Business News, Sept. 27, 2016
Bowling Children Over with Whole Grains — Food Business News, Sept. 26, 2016
Experts Advise Marketers to Promote Taste First, Health Second, at Whole Grains Conference — Food Navigator USA, Sept. 26, 2016
Blog Recaps of the Conference
